Smoker thermometer question

I think Wheelz just posted a awesome deal on the Taylor.... I would look into that.

Mica

Messier, the Maverick is wireless, the Taylor is not.

That maverick is the one to get. I have been using mine for the past 2-3 years with no issues....there are times where it will lose the signal, but that seems to be more of an interference thing...I use it about everytime I cook...
Shaun

I love my Maverick ET-73.

Though I was recently watching America's Test Kitchen on tv and they compared a few remote probe thermos. They liked the Taylor because it got better range than the Maverick and was cheaper.

You can find their write-up on it at www.americastestkitchen.com, then clck the Equipment Corner link on the left. You'll need to register.

Here's the text...

Remote Meat Thermometers

The only way to ensure a well-cooked roast is through constant temperature monitoring, but repeatedly lifting the lid off the grill wreaks havoc on cooking times. Could a remote thermometer -- which transmits the temperature from a probe inserted in the food to a cordless console -- solve this problem? To find out, we rounded up four models.

What separated the best from the worst were the transmission range and the temperature-setting options. Some models transmitted up to 200 feet, while the shortest range was a mere 30 feet. Our favorite models clearly indicated when we had moved out of transmission range (sounding a series of warning beeps); the others simply ceased flashing a display light--a bit too subtle.

More important is that some models are restricted to factory-determined temperature settings. For instance, if you want to pull off a turkey at 165 degrees (which we recommend) using the Weber Barbecue Beeper Digital Thermometer, the best you can do is set it to "Beef-Medium" (160 degrees) or "Beef-Well Done" (170 degrees). It can't be set to 165. We urge you not to use the "Turkey" setting (programmed at a parchingly dry 180 degrees).

In the end, we liked the Taylor thermometer best. The provided temperature guidelines can be overridden to set any temperature, the range is ample (up to 150 feet), and the clippable pager is small enough not to hinder an impromptu game of catch.

Favorite Thermometer: Taylor Wireless Oven Thermometer with Remote Pager $34.99 -A decent range, and there's a clear indication when you move out of it. Plus, you can set it to any temperature.

Better for Barbecue: Maverick Remote Smoker Thermometer $39.99 -The range (advertised at 100 feet, 30 feet in testing) limits its usefullness, but a second probe measures ambient grill temperature.

If I cooked a lot in very inclimate weather and I couldn't get out to my pit,I would use my Maverick more.

If they had longer cables on the probes and had three times the range,I'd use them more.

When I've used it at home,I end up sleeping on the couch,to be in range and not behind a wall.

Our cookteam has two,or three ,of them and if somone is sleeping in the truck,etc they have their uses.

If you are across the cook tent and in the dark,it saves you getting up to check temps.

The battery that falls out in the sand,and goes dead quickly can be a nuisance and it can be finicky and of much shorter range than advertised.

Given a choice,many of us use Taylor's.

They are inexpensive,durable and reliable.

I buy a bunch and give them as gifts at any home,where we might be expected to cook.

If it were critical,you can always go to Radio Shack and buy 100 ft of wire and the plugs to make it long range.

For the $40 plus, for shipping a Maverick,I can buy 4 of the Taylor's on this week's deal.

Use a couple on the cooker,one in the refrig,and one in the freezer

Just my $0.02

The interesting option about the Maverick is the internal smoking chamber probe...because I'm not 100% sure that my Charbroil offset smoker's thermometer is very accurare...

And the Amazing deal on the Taylor (I would get one right away) they are not shipping to Canada...

Bonjour Frank,

Don't know what the extra shipping costs might be, but perhaps I could buy a couple and ship them to you?

Let me know if I can help.

Hook

quote:

Originally posted by Tha Freak:
The interesting option about the Maverick is the internal smoking chamber probe...because I'm not 100% sure that my Charbroil offset smoker's thermometer is very accurare...

And the Amazing deal on the Taylor (I would get one right away) they are not shipping to Canada...

Chances are your thermometer on your charbroil is off 50-100 degrees. Every offset I have used, they are off. Hopefully, your therm is mounted at grate level..if it is mounted higher up, you are likely off at least 100 degrees....I have an ashcroft thermometer on my pitts and spitts offset (at grate level) and that is still off about 50 degrees from the maverick probe in the middle of the chamber...

Shaun

Easy approach is stick your Taylor probe through a tennis ball sized hunk of foil and lay it wherever you wish on the grates.

Easy way to map your cooker.

thanks to all...

I wrote to Maverick directly and they directed me to a distributor !! ordered!!

and Shaun, by off, you mean that the temperature at grate level would be 50-100F higher or lower than the one on the "included" thermometer on the door of my smoker ??

quote:

Originally posted by Tha Freak:
thanks to all...

I wrote to Maverick directly and they directed me to a distributor !! ordered!!

and Shaun, by off, you mean that the temperature at grate level would be 50-100F higher or lower than the one on the "included" thermometer on the door of my smoker ??

Is has been my experience (with a new braunfels offset, new braunfels bandera, and then the 24x48 pitts and spitts) that the temp guage on the smoker will show low...your actual grate temp will be quite a bit higher....my stock P&S therm was off about 80 dgrees...I got an ashcroft (very good therm) and it was better, but it is still off anywhere from 40-60 degrees. So basically, you think you are cooking at 225-250 and you are actually cooking at 275-300...quite a bit of difference...of course you can still cook good que, you just adapt without even realizing it (because you think you are cooking lower). If your smoker has the therm on TOP of the door (way above the grate level) it may be off the other way (as most of the heat rises...even with a baffle in there). You think you are cooking at 225, and are actually much lower...just depends on the smoker...that is why I always use the maverick smoker therm (it comes with a clip to put on the grate) that way it shows the true grate temp...

One other thing...I have seen discussions on numerous sites about the reasoning for the therms being off that much - even the ones at the grate...could be that the therm probe is only 4 inches long (like mine) and that is showing you the temps only a couple inches into the grate...and missing the temps at the middle or back, etc. Another reason I heard is something about thermal loss....the temp registers on the probe, but upon travelling through the cooker door, out to the guage, it is off...sounds odd, but does make sense...especially since I calibrated my ashcroft therm in ice water AND boiling water....it was spot on each time - the maverick probes are right on also...but use them while cooking, and they are 40-60 degrees off from one another...go figure!

One last thing...I really do not worry too much about exact temps..if you cook it low and slow, with good smoke and a good fire, it will turn out great...I have just learned to accept that my P&S likes to cook about 250-260 - my therms may show different readings, but you get the idea...can't worry too much about exactness, otherwise how can you enjoy the cooking experience?!

Geeze Tom, you sure you don't have an older Maverick (ET-3) or a lemon? Or maybe you dropped it in more than the sand? I can use my ET-73 anywhere in my house, from my office to my kitchen to my bedroom. But mine's just a little over a year old now. How long do you get out of your Taylors?

My Maverick has been rode hard and put away wet. I fried the meat thermo on a hot grill recently. Replacement is $12, but I'm using the smoke probe now without a problem. After your glowing review of the Maverick, I need to try the Taylor instead of a new probe for my Maverick.

Received it today!!!

one stupid question, how do I insert the meat probe ?

a) on top, straight and until tip is in middle of roast ?

b) on top, with a 45o angle until tip is in middle of roast ? ?

c) on side, straight and until tip is in middle of roast ? ? ?

thanks!!

Yes, tip needs to be in the center of meat but not close to bone or in a fat pocket.